Recipe by Muffin Goddess
A pleasant, somewhat summery side dish from M.S. Milliken & S. Feniger. Especially good with flaky white fish or grilled chicken. I think that the salad and veggie seasoning adds a nice flavor, but omit it if you are avoiding MSG. The chayote is just fine without it.
Top Review by filaughn
This was a great way to cook chayotes! It would be great for a spring or summer day, and goes great with chicken. If you're avoiding the salad/veggie seasoning, I'd recommend adding in something acceptable for your particular diet - the chayotes are great, but the flavor is pretty mild. I used oregano & white pepper, and it came out great!
- 6 chayotes, peeled (also known as mirliton or chuchu in some regions)
- 1⁄4 cup olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tomatoes, cored,seeded and diced
- 1⁄2 cup water
- 1 envelope salad and veggie seasoning (I use Goya brand) (optional)
Directions See How It's Made
- Quarter the chayote.
- Remove and discard the center seed of each.
- Cut into 1/4-inch slices.
- Bring a large pot of salted water to a boil, add the chayote, and boil for 5 minutes.
- Heat the olive oil in a large skillet over moderate heat.
- Cook the onions until translucent, about 5 minutes.
- Add the garlic and cook for 1-2 minutes longer.
- Add the chayote, tomatoes, and water.
- Bring to a simmer, cover, and cook over low heat for 10 minutes.
- Serve immediately.
- NOTE: If you can't locate chayotes (usually found in the tropical or exotic produce section), try using zucchini or cucumbers (yes, cucumbers can be cooked like zucchini).
- These are the closest matches to chayote, taste- and texture-wise.